• Food Science and Biotechnology
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• v.15 no.6
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• pp.856-859
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• 2006

The effects of moisture content on non-fracture dynamic properties and fracture gel quality of Pacific whiting surimi were investigated to determine their relationships. Surimi samples were tested at various moisture contents (75, 78, and 81 %). Torsion test showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. Dynamic storage modulus (G') also decreased as moisture content increased. A strong positive correlation ($R^2=0.90$ to 0.99) was found between the G' measured at temperatures between 10 and $45^{\circ}C$ and fracture stress values. The results indicate that dynamic rheological measurements could be used as a tool for early gel quality assessment.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1996.11a
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• pp.560-564
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• 1996

In recently, annealing process of cold rolled sheet tend to change to continuous annealing process for improving qualify, saving yield. In the meantime as demand for various kind and small lot of products has been increasing, batch annealing has been appreciated for its small restriction for the operation. So, we tested on the effect for a hydrogen contents of atmospheric gas at annealing furnace. As a result of several investigation. We confirmed for the following characteristics ; improved productivity, uniform heating, improved surface quality, saving energy. Therefore, the use of hydrogen instead of nitrogen as the protective gas, combined with high convection in batch annealing furnaces, has shown that considerable increases in furnace output and material quality are attainable. Owing to the low density, high diffusion and reducing character of hydrogen, a better transfer resulting in uniform material temperatures and improved coil surfaces can be achieved.

• Food Science and Preservation
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• v.16 no.2
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• pp.172-178
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• 2009

This study investigated the quality characteristics of red ginseng extracts prepared using alkaline water. The principal extract mineral was calcium, at 61.73-180.63 mg%, and alkalinity increased as the ionization minerals concentration rose. Alkaline red ginseng extracts(AKRGEs) 3, 6, and 9 were found to have pH values of 4.9-5.0, to be of 3.03-3.43 degrees of $^{\circ}Brix$, with soluble solid contents of 2.33-2.60%(w/v). Extract 3 was brown in color, thus similar to that of(conventional) red ginseng extract(RGE). The calcium contents and alkalinity levels of AKRGE 6 and AKRGE 9 were approximately 18-29-fold and 5-11-fold higher, respectively, than those of RGE and five commercial samples of red ginseng. AKRGEs showed lower crude saponin contents than did RGE, but ginsenoside contents did not differ significantly between RGE and AKRGEs. The DPPH-assayed free-radical and superoxide radical scavenging activities of AKRGEs were 12-13% and about 20%, respectively, thus similar to those of RGE. In sensory evaluation tests, AKRGE 3 and 6 were less bitter and better in overall quality than was RGE.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.235-241
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• 2003

Yogurt base was prepared from whole and skin milk added with $0.5{\sim}2.0%\;(w/v)$ of cultured ginseng ethanol extract and fermented with lactic acid bacteria (Streptococcos thermophilus : Lactobacillus bulgaricus=1:1) at $37^{\circ}C$ for $24{\sim}30\;h$. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity, and sensory property during lactic acid fermentation. Total contents of amino acids and some organic acids were analyzed. Addition of cultured ginseng extract stimulated the growth of lactic acid bacteria, and enhanced acid production and viscosity of yogurt. Total contents of amino acids of 0.5% cultured ginseng-added yogurt were higher than control group before fermentation, whereas glutamic acid, cysteine, valine, and phenyalaine contents increased after 30 h incubation. Contents of lactic, citric, and formic acids of 0.5% cultured ginseng-added yogurt increased during fermentation for 24 h. whereas decreased thereafter. Sensory scores of yogurts added with 0.5 and 1 % cultured ginseng extract were significantly higher than other groups in taste and overall acceptability. When cultured ginseng yogurt was kept at $5^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

• Journal of Nutrition and Health
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• v.30 no.7
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• pp.854-869
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• 1997

This study was conducted to evaluation the quality of meals served in elementary school based on nutrient contents and food diversity . A questionnaire was mailed to school foodservice dietitians requesting one week menus for April and October . Menus served in 388 schools from each province and from major cities in Korea were analyzed. Mean nutrient contents per meal of persons served, and food expenses per meal. Mean percentages of energy from fat was 20.2% , and was significantly l different by foodservice system. When nutrient contents were converted to amount per 1, 000kcal, all were higher than that calculated from RDA except calcium, iron, and Vitamin A. Most of these were not significantly different according to area, foodservice system, the number of persons served, and food expense per meal. Compared to 1/3 of RDA for children , many meals provided lower amounts of energy, Vit A, VitB2, and Ca. More than half of the meals provided less iron than 1/3 RDA for 10-12 years girls. Using the highest values of RDA for the elementary school age group as evaluation, criteria nutrient adequacy ratios(NAR) were lowest for Ca(0.61), Vit A(0.57), and iron(0.77). The mean adequacy ratio(MAR) was 0.86. Mean numbers of food items and dishes per meal were 15.3 and 5.1 , respectively. 66.3% of the meals provided three food groups of grain, meat, and vegetable. Except for the number of different food items served per meal, the aspect of food diversity was similar to that of nutrient contents. There was significant positive correlation between mean number of different food items served per meal and nutrient content . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those or density. Also the more food groups served per meal, the higher the nutrient content per meal . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those adapting conventional foodservice system, schools serving smaller number of persons, and schools with higher food expenses provided higher energy contents and food diversity.

• Journal of Information Technology Applications and Management
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• v.15 no.4
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• pp.221-245
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• 2008

Recently, mobile internet technologies are enabling the possibility of radically new computing services which can share information and communicate with others on the move. In this situation, prior studies have attempted to identify of what factors make people use mobile internet. However, prior researches focused on investigating the factors affecting users' adoption to Mobile Internet. In order to offer beneficial materials to mobile internet companies, we investigated important factors to increase mobile users' value from the viewpoints of customer. In particular, this study was progressed how characteristics of mobile contents affect users' intrinsic attributes and how perceived users' network effects affect users' value in the mobile computing environments. To empirically test proposed hypotheses, we have analyzed 285 survey data gathering from mobile internet users and verified hypotheses by using SEM (structural equation modeling). Based on the results of this study, we found that content accessibility and content quality have significant impacts on users' intrinsic attributes such as perceived usefulness and perceived enjoyment. In addition, this study also revealed that perceived usefulness and perceived enjoyment were positively related to users' emotional value. Moreover, this study found that perceived users' network effects could affect users' monetary value by mediating expected benefits. Based on our findings, we can understand that this perspective can provide a deeper understanding of the mobile users' value adoption by bridging the gap between mobile internet studies and actual practice.

• International Journal of Contents
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• v.13 no.3
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• pp.65-74
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• 2017

Women's menopause is a natural process that every woman must eventually experience, but changes in hormones before and after menopause can serve to produce life-threatening crises in some situations, with individual differences. Data for the study was elicited from 22,610 Korean women ranging in age from 45 to 55 years in the 2013 Korean Community Health Survey. Statistical analyses was performed using descriptive, t-test, ANOVA, and hierarchical regression analysis using SPSS IBM 20.0 version. Individual characteristics, lifestyle, history of chronic disease(s), psychological and environmental factors were included as independent and EQ5D weights of Koreans were used as dependent variables. The survey subjects consisted of a total 15,505(58.3%) in their 50s, 1,765 (66.5%) in middle and high school dropouts or graduates, 22,174 (83.3%) living in spouses and 10,534(39.6%) in wages. There was a significant difference in HRQOL among all independent variables except drinking and residential areas. Hierarchical regression analysis showed that age, smoking, obesity and other incidental disease factors (fall, angina, asthma, arthritis, osteoporosis, stroke) had a negative effect on HRQOL. The selected independent variables accounted for 22.7% of HRQOL. It is necessary to find a way to improve HRQOL of Korean perimenopausal women, focusing on the significant variables revealed by the study results.

• Proceedings of the Korea Contents Association Conference
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• 2006.05a
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• pp.132-135
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• 2006

Recently, multimedia data service using mobile terminal has been increased according to the development of wireless network technology which can be used in an indoor or outdoor environment. However, the wireless network shares the channel and it has a high error rate because of characteristics of transmission media. Therefore, it has a lot of problems for guaranteeing QoS(Quality of Services) in various requirements. This paper suggests a CSD-WRR(Channel State Dependent-WRR) method for compensating the service rate considering the transmission deadline. Simulation results show that the suggested method outperforms the conventional WRR in the view of the deadline miss rate and fairness.

• The Journal of the Korea Contents Association
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• v.9 no.11
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• pp.63-73
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• 2009

Architecture base mechanism centers to construct software system. There is construction of successful software system how firmly define software. Reason that architecture base software is important is used and expresses early design decision item of system and is because reusability is possible by means of communication between comprehension person concerned. Analyzed special quality of pattern and importance of architecture and general requirement and portability and consider ISO/IEC 9126 and ISO/IEC 14598 and propose system and Metrik in this research. Also, do defect particulars and efficiency test that test according to examination formality of architecture base software and analyzed result.

• Journal of Digital Contents Society
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• v.6 no.1
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• pp.85-88
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• 2005

The requirement of distributed multimedia applications is the need for sophisticated QoS(quality of service) management. In terms of distributed multimedia systems, the most important catagories for quality of service are a timeless, volume, and reliability. In this paper, we discuss a method for increasing reliability through fault tolerance. We describe the desist and implementation of the ERA running on distributed multimedia environment ERA is a system is able to recover automatically a software error based on distributed multimedia. This paper explains a performance analysis of an error recovery system running on distributed multimedia environment using the rule-based DEVS modeling and simulation techniques. In DEVS, a system has a time base, inputs, states, outputs, and functions.